The Chef · Sakura · Tokyo
Komurasaki
Kumamoto ramen is underrepresented in Tokyo. Komurasaki is why I make the trip to Ikebukuro. The garlic mayu — black garlic oil — finishes the bowl differently to anything else.
Kumamoto-style ramen in Ikebukuro. Pork and chicken blended tonkotsu, topped with fried garlic chips. Richer and less aggressive than Hakata-style. Excellent value.
— Sakura, The Chef
The move — Sakura's insider tip for Komurasaki — is in the app.
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